Pepperoni ripieni (stuffed peppers)

Recipe from: 7/14/1993 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 4
    large sweet peppers (green, red, yellow or mixed)
  • TOMATO SAUCE
  • 1
    large onion
  • 30
    g
    butter
  • 150
    ml
    water
  • 90
    g
    tomato paste
  • 1
    beef stock cube, crumbled
  • 300
    ml
    water
  • STUFFING
  • 75
    g
    long-grain rice
  • 1
    large onion
  • 1
    bunch parsley
  • 3
    cloves garlic
  • 1
    large tomato
  • 300
    g
    beef mince
  • salt and milled black pepper
 

Method

 
TOMATO SAUCE: Chop onion very finely and sauté in butter. Add first quantity water and cook for 15 minutes. Add tomato paste, beef stock cube and remaining water. Cook for 1 minute and set aside. Wash peppers, cut top open carefully, about 1 cm under stem. Remove seeds and ribs. STUFFING: Blanch rice for 3 minutes in salted water, strain and set aside. Chop onion, parsley, garlic and fresh tomato. Mix with meat and rice, add salt and pepper. Fill peppers to three quarters of their height. Pack tightly in a saucepan (this is important to keep their shape). Remove lids of peppers and pour some tomato sauce over. Replace lids. Add remaining tomato sauce to saucepan and simmer very gently, with lids on, until peppers and rice are cooked. Spoon peppers very carefully onto a serving dish and surround with sauce. Serve immediately. TOTAL KILOJOULE COUNT: 4 470 kJ (1 060 Cal). A portion: 1 110 kJ (265 Cal).
 

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